Method
Put the minced pork, breadcrumbs, smoked paprika, chilli flakes, crushed fennel seeds, garlic, parsley, salt and pepper into a large bowl and mix until evenly combined. Divide the mixture into 10 even sized balls.
Bring a pan of water to the boil, carefully add the eggs and cook for 6 minutes, this will give you a just set yolk. Drain and run under cold water until cool enough to handle, then carefully shell.
For the coating, set out three bowls. Put the flour into one and season with salt and pepper. Break an egg into the next and beat lightly. Tip the breadcrumbs into the third.
Take two of the pork balls and flatten them into rough discs, about 6cm across. Place one in the palm of your hand, set a boiled egg in the middle, then top with the second disc. Mould the pork around the egg, sealing the joins well. Repeat with the remaining mixture.
Coat each egg in the seasoned flour, then dip into the beaten egg, adding another egg if needed, and finally roll in the breadcrumbs. Chill until ready to cook.
Heat a 5 to 7cm depth of oil in a deep pan to 175°C, or until a few breadcrumbs turn golden in 30 to 40 seconds. Fry 2 or 3 eggs at a time for 6 to 8 minutes, turning regularly, until golden and crisp.
Lift out and drain on kitchen paper, then leave to sit for 5 to 10 minutes before serving.
